Oregano

Fresh, dried or ground

hardy plant that grows purple & white flowers

Store- leaves in the freezer or room temper. in airtight container

Taste- sweetness andd spiciness

Used in stuffing

Cooked, boiled, broiled, roasted, baked, poached, grilled

Oregano

Thyme:

Available, whole or ground

Woody roots, round hard & branched stems

Store- wrap in a damp towel & store in fridge or dry thyme put in bags or ice cube trays and freeze

Add early  in cooking process

Can be used to grill and boil

Taste- warm and pungent

Food- herbal tea and stuffing

Nutmeg/Mace

Bought ground or whole, can be grated

Brown seed with hard outer layer

Store- keep in dark, & air tight container also away from heat & moisture

Used to flavor baked goods & boiled in soups

Taste- pungent & strong, warm & spicy

Flavor- cakes, pies, cheese-based dishes

Mustard:

Form- whole seeds, powdered, ground, fresh, oil form

green leaves, no thick or hard stems.

Small balls, yellow, white or black

Store- room temp. away from heat or fridge in an airtight container or freezer, leaves, in loosely perforated bag

Taste: tangy, quite pungent, can also be bitter

Seasons ham, and prepared mustard can be used with rabbit, pork

Seeds- roasted or sauteed in hot oil.

Extra Virgin Olive Oil

Liquid form

made crushing olives and extracting the juic

Thin liquid that is yellow in color

Store- room temp. away from heat, drafts, heat, light

Cook: boiled, baked, grilled or sauteed

Taste: bitter, pungent, fruity

Food: used in marinades, also can is used for brushing or grilling BBQ foods

Tamarind Paste:

Form: paste or pressed into compact block

Also used as fresh, dried, preserved, pickled in brine or syrup

Dark brown- thin liquid

Store at room temper, in glass container

Taste: sweet, bitter, very acidic flavor

Food: goes with meat, game & fish

Atlantic Cod:

Forms: fresh, frozen, canned, air dried, salt cured

Flaky, milk white flesh

Store: freeze in ice block, wash fish, wrap carefully, warp and feeze store @ bottome of fridge on crushed ice up to 3 days. Store @ 30-32*

Poach, deep fry, pan fry, broil, sauteed, grill, roasted, baked

Dish- Oven Roasted Cod Crusted with herbs

Taste: Lean, bland, mild fish flavor

Salmon:

Smoked, fresh, frozen, salt cured, dried, canned

Pink or orange flesh w/ marbling, sweet smell, gills red

Store: on ice no more than 3 day

Sauteed, broiled, baked, steamed, grilled, shallow poached, pan fry, braise, roasted

Food: Salmon Glazed w/ Soy Sauce & Brown Sugar

Taste: sweet, fatty, mild flavor

Scallops:

fresh, cooked, canned, grilled, poached, breaded

Shells close when touched, white firm meat, no smell. Frozen should glisten and moist

Round shells joined by small hinge

Fridge- 1-2 days in closed container or freezer in 3 months.

Grilled, Poached, sauteed, gratinned, braised, fried, baked, pan seared and broiled

Scallop Scampi

Shrimp:

fresh, frozen, cooked, deveined & detailed, or w/ tail

Firm, translucent meat, thats pink, grey, yellow, brownish or reddish mild sea smell

Fridge 1-2 days bottom shelf freezer up to 1 mo.

Steamed, baked, sauteed, boiled, fish stock, & fried

Food: Shrimp Orecchiette

Taste: fresh, salty taste

Dried Cherries:

Forms: dried

should not be hardened

slightly darker red, & squishy

Store- room temp. for 6-12 mo. in a cool dry place, no drafts

Eaten: raw, rehydrated, cook or uncooked, made into puree

Taste: tart, sweet and leathery

Food: added to cereals, fruit salads and mixed salads